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Now I love to make desserts. We entertain a lot here, and while my husband generally cooks the main courses (he is a great cook!), I am unfailingly responsible for bringing up the rear end of any meal.
I am happy to turn my hand to pastries, and creams, and pies and sorbets and poached fruit and even mile high birthday cakes but the ONE thing that I can never ever get right is a chocolate mousse.
“But it’s so easy!” …..everyone tells me that .. all the time.. but no my friends it is not SO easy, at least not for this distracted cook.
It seems to me that there is a psychology in making a mousse work; melting chocolate and beating eggs is a delicate chemistry that a moment’s lack of concentration can cause to fail lamentably.
But today, for Sunday lunch, a request has been put in ” Pleeeease can we have a chocolate mousse?…”
So I am steeling myself to try … again.
This is what I would like to achieve …..
I’ll keep you posted!
…………
Monday update ….. well it worked!! Can’t believe it, my first ever really good chocolate mousse! Here’s the picture to prove it!, and the recipe below … (and yes, there are raw eggs in this recipe)
For about 8 little one portion pots like these, you will need:
3 egg yolks
6 egg whites
10 ozs/ 300g good quality dark chocolate
5 fl oz/15cl cream
1/4 cup/50 grams sugar
First heat very very gently the chocolate, either in a microwave or in a bain-marie. Whatever you do, don’t let it get too hot.
When the chocolate has just melted, add the cream, a third at a time and beat continuously with a spoon to mix everything smoothly. Add the egg yolks and beat again.
Beat the egg whites until stiff, adding the sugar little by little as you go.
Mix in a spoon of the egg whites thoroughly, then gently fold in the rest. Spoon into your little pots and pop into the fridge for up to 12 hours. Serve cold, with a little pouring chocolate if you wish, although I like them as they are.
32 comments
ok, waiting for news, Luck
Sharon, as the superb maker of all things sweet, I know your mousse will be wonderful!
xoxo
Karena
The Arts by Karena
It looks great! Where can I find a recipe?
It's not so easy!! I like the chocolate mousse in a coffee cup : great idea!
Bon Courage Sharon!
I recently came across an impossible chocolate dessert in a wonderful magazine called ‘Normands en cuisine’. Having lived in Normandy for a while now I am happy to follow the instructions in French but this struck me as a bridge too far ….. To be fair, it did come with a warning label of ‘dessert difficle & onéreux’!
Cubes de chocolat au thé, caramel de chocolat, sorbet cacao à la tanaisie
It consists of 4 elements – all to be made from scratch
1.Les cubes = a sort of chocolate custard, flavoured with earl grey tea
2.Blackberry coulis
3.Chocolate caramel
4. Chocolate sorbet, flavoured with essential oil of tansy.
The presentation involves chocolate shavings and edible silver leaf
I will pass on the recipe if you want to move on from the mousse 😉
Have you tried the recipes on marmiton.com?
Oh, please if you have a recipe and a trick, pass it along…..would love to achieve that too!
Best of luck,
Nancy
BON COURAGE! Oh là là, c'est pas facile, je sais! Anita
Sharon, is this your photo/recipe? What recipe are you using?
I love chocolate mousse! This looks so elegant in a cup….good luck and please share your recipe.
I love all your recipes. I have made several and received lots of compliments.
Oh Yumm! I have to do this… Good luck!
It is funny how one recipe can give us a problem…I hope you are successful and share how you conquered the impossible chocolate mousse.
Yay!
I have my fingers crossed that you will share another wonderful recipe…I made your individual fruit crumbles last night….impressive!!!
Incorporer les blancs en neige au mélange chocolat/beurre en conservant leur texture… n'est pas si facile! Il ne faut surtout pas le faire en tournant la cuillère mais en les soulevant pour ne pas casser les bulles d'air… Ma petite recette française peut-elle vous intéresser?
Très jolie présentation au demeurant 😉
alice
Une publication pleine de magnésium…
Bisous
I got my recipe from an elderly friend and it is fluffy like cloude no.7, not to sweet or bitter as well. Simply heavenly. I serve it in shotglasses decorated with a rasperry
Dear Sharon, your chocolate mousse looks delicious. My recipe is quite similar (I also use raw eggs because we have chickens) . I substitute cream cheese for cream for the extra little wonderful taste that is hard to put your fingers on.
This recipe looks Heavenly & I can't wait to try it out! Thanks for sharing!
m-m-m. And what is bain-marie? Guess I'll google French Translator to find out. And Gina…cream cheese instead of cream? oh yum! Hitting the stove later today to try this. My only experience in making real chocolate mousse came from my Julia Child recipe book. My at-the-time-husband wanted real mousse as he'd lived in Paris and Lyon for several years and expected me to master the Art of French Cooking. Alas….he and I parted ways. Hamburgers and Tacos were my only success in the kitchen.
That sounds so good and (perhaps deceptively) simple. Looks good, too.
I can vouch for your delicious desserts, and your husband's delicious dinners!
Luscious looking & thank you for the recipe, a must try for chocolate lovers out there!
Oh! How nice! Thanks for sharing your recipe:)
Hugs
Viola
Looks just delicious and I'm about to print out the recipe! Thanks for this…
I'd like to contact you but can't figure out your email address. Is it on here somewhere that I just can't find?
Sounds divine!! Must give it a try – might be a good Christmas dessert.
My mum used to make it often, and it never failed! Very similar recipe, but using 4 eggs separated, and the whites whipped, as well as the cream, before folding them into the melted chocolate and egg mixture. She also added a teaspoon of vanilla essence and a tablespoon of brandy, which gave it that extra lift! Your looks yummy too!
It looks lovely. I cannot wait to try it. I love chocolate. I have the same little cups you used. I will make it today.
Thanks for sharing.
Rita
I have made this and added a few tablespoons of Grand Mariner and some orange zest. Delicious!
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